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Wednesday, July 21, 2010

Raspberry Kuchen

From the kitchen of One Perfect Bite...This is a lovely old fashioned cake that's completely without pretense. Chances are your mother or grandmother made a cake quite similar to this one. It was codified by Better Homes and Gardens and it's been around for a while, fading in and out of fashion as eating habits change. The original recipe can be found in the no longer new, Better Homes and Gardens: New Baking Book. We used to call it "Poor Man's Cheese Cake," but it's officially called a Raspberry Kuchen. A kuchen is a cake-like dessert that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What's not used in the crust is used in the custard and that appeals to my "green" instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes. Cane berries of all sorts have come to market here in Oregon, but to tell the truth, they're not up to speed this year. Hopefully, they'll improve this week and we'll have something worth putting by. Until then, I'm relying on the stash in my freezer. I used frozen berries to make the cake today, so it's wonderfully creamy in taste and appearance. I hope those of you who are not familiar with this cake will give it a try. Here's the recipe.Raspberry Kuchen...from the kitchen of One Perfect bite inspired by Better Homes and Gardens: New Baking Book

Mary, this is new to me, Thanks for sharing the story of this old fashioned cake-Kuchen. Personally I feel the old fashioned cake must tasted good since it still popular till now. I must try this out if I can find some rasberry otherwise I will replace with other type of berries.

Oh Mary, I've read about this recipe and it's quite a rich & flavourful kutchen. I am loving it as well. The one I made was a little plain cause I'm not planning to put in any custard. Maybe I should try one with your recipe. Sounds fabulous! Thanks for sharing. Enjoy your day.Blessings, Kristy

Mary...this cake appeals to me in 3 ways: my green conscious, my laziness (no beater) and lastly, but most important...my sweet tooth;o))My 'Nonna' used to make a similar dessert...however, she never had a name for it. Now I know that it's a 'Kuchen'...how interesting to find this out when she's sadly no longer with us.

Mary - reading your blog is like taking a cooking class. Not only do you post dishes I've never seen, you use words I've never heard of - like kuchen. It looks delicious and thanks for the continuing education.

What a beautiful & mouth watering photo, Mary! Reminds me the grape kuchen a very elderly patient used to make for my very elderly hubby. She brought it to the office many a time & I have her hand written recipe someplace. I'm embarrassed to say I never made it. *blush* I will dig it out & compare it with yours...I bet they are the same. Thanks for the kick in the butt.

Love this German twist with raspberries!-delightfully delicate indeed! Back in Moldova we have a lot of raspberry bushes and harvest them all summer long...I will pass on the recipe to my mother as well, since the only things we make of them are preserves and jams!

Looks wonderful, I just want to dive straight in. Interesting to note that this version is a dessert one. I made a version a couple of Christmas' ago for Xmas morning breakfast that I ofund in one of Nigella's books. It was Apple and Bluckberry and was a mix between a cake and bread almost. I'll need to give this one a try purely for comparison reasons of course ... lol

I have a peach kuchen that is one of my favorites that I haven't even thought of making for the longest time. Thanks for jogging my memory. I love the use of raspberries in this dessert, I'll be making kuchen before the month is out.

Mary, somehow this reminds me a little of clafoutis--although your kuchen has a nice cake base and seems to be nice and creamy. I like how much of an "everyday" cake this is--the kind that makes lasting memories :)

Mary, summer fruits beg to be used in a pastry like this. I am so longing for raspberries, blackberries, and blueberries I could pick in the wild - they were always smaller, but packed so much more taste. I made something similar with my kids a couple of days ago, using peaches. And now I have some wonderful Italian plums eagerly awaiting their turn!Greetings from California!

Mary, I just wanted to let you know that I baked this Kuchen and served it to my guests yesterday. Needless to say it was a big hit and everyone loved it! I used fat free Greek yogurt (since I had it on hand) and it turned out fantastic. This is going in my permanent recipe files. Thank you so much for this wonderful cake!

Made this tonight with fresh peaches and raspberries. It's cooling on a rack and can't wait to try it. This is Kuchin recipe number 3 I'm trying this summer trying to find one similar to what I remember from years ago. I think this might be it. The perfect mix of cake and custard!

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